over them. Garnish with sprigs of curled parsley, or the parsley may be fried and strewed over.—Or: when the potatoes are nearly boiled enough, pour off the water, peel and flour them, brush with yolk of egg, and roll them in fine bread-crumbs or biscuit-powder, and fry in butter or nice dripping.—Or: stewed gently with butter; turn them, while stewing; pour a white sauce in the dish.
Peel them, cut out the specks, and boil them: when done, and the water poured off, put them over the fire for two or three minutes, to dry, then put in some salt and butter, with milk enough to moisten sufficiently to beat them to a mash. The rolling-pin is better than anything else. Cream is better than butter, and then no milk need be used. Potatoes thus mashed may be put into a shape, or scallop-shells, with bits of butter on the top, then browned before the fire; either way makes a pretty dish.—Or: they may be rolled up, with a very little flour and yolk of egg into balls, and browned in the dripping-pan under roast meat. These balls are pretty as a garnish.—Or: make them up into a Collar, score it, and brown it before the fire, then serve it with a brown gravy in the dish.
Boil 4 lbs. potatoes, also as many of the inside leaves of curled kale as will fill a saucer. Mash the two together in the saucepan the potatoes were boiled in, to keep them hot; put a piece of butter in the centre, when you serve it. Some prefer parsley to kale, but use less.
Some cooks half boil them first. They should be washed and dried. If large, they will take two hours to roast, and should be all of a size, or they will not all be done alike.—Or: pour off the water, peel and lay them in a tin pan, before the fire, by the side of roasting meat. Baste, from the dripping-pan, and turn them to brown equally.
